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Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce

Recipe courtesy Emeril Lagasse
TOTAL TIME: 1 hr 20 min
Prep: 40 min
Inactive Prep: --
Cook: 40 min
YIELD: 2 dozen
LEVEL: --

ingredients

  • 2 tablespoons vegetable oil
  • 1 ear of fresh corn
  • 1/2 cup chopped onions
  • Salt
  • Cayenne
  • 1/4 cup brunoise red peppers
  • 1/4 cup brunoise yellow peppers
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped green onions
  • 1 pound assorted gulf fish fillets, small dice
  • 3 eggs, beaten
  • 1 1/2 cups milk
ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

Preheat the grill. Season the corn with 1 tablespoon olive oil, salt and pepper. Place the corn on the grill and cook for 2 to 3 minutes on each side. Remove the corn from the grill and scrap off the kernels. Set the corn aside. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the onions. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted. Add the peppers and 1 tablespoon garlic and continue to saute for 1 minute. Season the fish with Essence. Add the fish to the pan and saute for 2 minutes. Stir in < cup of the green onions. Remove and set aside to cool. Make a batter by combining the beaten eggs, milk, and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Add the fish mixture to the batter and fold to mix. Season with salt and pepper. Heat the shortening to 360 degrees F. For the sauce: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, remaining garlic, remaining green onions, tomatoes, and corn. Puree until incorporated. Season the mixture with salt and pepper. With the machine running, slowly add the olive oil until the mixture is thick. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with Essence. Serve the beignets with the tartar sauce.
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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